Catering to your aircraft in Hof.
Hof-Plauen is a quiet field in the Franconian hills, and a short stop here deserves a meal that suits a small galley. Former VIP flight attendants pack it, label it and deliver it plane-side.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Hof sits in Upper Franconia, the northeastern corner of Bavaria, and the table here is Franconian before it is anything else. Our private jet menu for Hof-Plauen draws on that: an inflight menu built from regional bread, smoked and cured meats, river fish and the dumplings of the Vogtland border. Private jet food from this region is hearty by nature, so we choose what travels and what does not. The local specialities that reach a galley best are the ones that finish in an oven or sit cold on a board: Franconian roast pork with its sauce apart, potato dumplings re-plated at service, a cold plate of Bavarian cured meats and mustard. Private jet platters carry the cold side; gourmet inflight meals carry the roast and the dumpling; private jet snacks cover pretzels, Lebkuchen and regional cheese. Bavaria rewards a menu that is rustic on the plate and precise in the packing, and we write it that way for Hof.
For a flight into Hof-Plauen, think Upper Franconia rather than Munich. The private jet menu leans on what this corner of Bavaria actually eats: Schäufele-style roast pork, Klöße, sausages from the Franconian butchers, rye bread and the beer-country snacks that suit a short stop. Our inflight menu keeps hot dishes to the oven and the sauce in its own pot, and keeps cold dishes chilled until you re-plate. Private jet platters of cured meats and cheese, gourmet inflight meals for the main course, private jet snacks for the leg home: every item is a local speciality of Hof or Bavaria, packed for your galley and handed over at the FBO.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Hof-Plauen sits at 1,959 feet in the hills of Upper Franconia, a small field where a light jet or turboprop shows up for business in the Vogtland and Bavarian border country, and where private jet catering has to be sized for a short galley and a short stay. We cook for the aircraft you actually fly: in-flight catering for executive jet trips and aviation catering that leaves nothing to improvise at the FBO. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side routine here, and cabin crew meals are ordered with the rest.
Business jet catering at Hof-Plauen usually serves a small party on a Bavarian or Vogtland business trip. Corporate jet catering here means a compact menu, sized for one oven and a few drawers. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering is written around the aircraft. Our private jet chef shapes a bespoke menu from Franconian ingredients, so each EDQM order feels written for the trip.
When a government or state aircraft uses EDQM, discretion decides the order: who cooks, who packs, who signs. Government flight catering and head of state flight catering are cleared by the protocol office, VIP aviation catering is labelled by seat, and state visit aircraft catering is delivered airside through your handling agent.
Franconian cooking leans on wheat, pork and dairy, so special meals at Hof-Plauen start with where those hide: in the dumpling binder, the roux in the sauce, the lard in the bread. Kosher, halal, vegan, gluten free, allergen free and kids meals are each handled as a separate procedure, packed apart, sealed and marked by seat number so the galley never has to guess.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
The crew at EDQM often wait in a cold hangar-side lounge, so crew catering matters. At EDQM, crew meals are a request of their own: flight crew meals and pilot meals are added to the order when you ask and billed alongside the guest food. Cockpit meals are easy to eat in the seat, crew meal boxes travel marked by role, and different meals for pilots are available when the operator asks. Cabin crew meals are packed the same way, sealed and labelled.
FBO catering at Hof-Plauen means a handover at the apron, with a handling agent opening the right door. Catering delivery to the FBO is planned around your slot, through the general aviation terminal. Ground handling catering and handling agent catering are coordinated beforehand, so nothing waits on a gate.
Hof-Plauen handles light and mid-size business aircraft, so most orders go aboard by hand through the main door at the FBO apron. When a larger type is expected, the aircraft decides the loading: door height, whether a high loader is needed, what the galley can hold. Galley catering is packed to that plan, and airside catering delivery is agreed with your handling agent beforehand, as aircraft provisioning is for any other field.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Hof-Plauen Airport is a small regional airfield in Upper Franconia, serving general aviation and business traffic. Airport catering here is straightforward: a general aviation terminal, an FBO services desk and ground handling services that coordinate the handover. It is a modest business aviation hub, but the same catering applies as anywhere else.
What makes HOQ different is its altitude and its hills: weather decides departures, so inflight catering and in-flight catering are packed to wait. Aviation catering, business aviation catering and executive jet catering are unchanged, diplomatic flight catering stays discreet, and cabin crew meals are labelled for the crew.
Food import rules at EDQM follow German and EU law: Schengen flights are simple, non-EU arrivals need the usual declarations for animal products. We check the route, then cook accordingly, and the handling agent confirms on the day.
Average rating from the cabin crew and pilots we cater for.
“Our priority at HOQ was a mezze selection with flatbreads for 5 passengers, with two separate meal services shaping the service plan. For our team, the strongest part of their in-flight catering was how they handled written menu details. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
“We kept the passenger brief simple at Hof-Plauen Airport: mini sandwiches and individual desserts for 6 guests, organised with limited fridge space in mind. For vip inflight catering, that attention to portion planning made the order noticeably easier to manage. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
“Food presentation mattered to our 4 guests, but an evening cabin service also had to be considered when organising vegetable tartlets and a dessert selection at EDQM. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. Our brief for private jet catering was met with a sensible plan for galley preparation.”
A Hof-Plauen order for four with roast pork and cold platters prices differently from a gourmet inflight meals menu for eight with imported seafood. German customs rules on animal products affect the second one most. Give us the trip and we quote the exact order.
At Hof-Plauen the question is mostly what the galley can take: drawers, oven, chilling space. We build the menu around that, which keeps the order quick to place. Late requests are processed, day or night.
Weather in Upper Franconia can shift a departure, which is why paperwork should be settled before the slot. German customs apply to animal products from outside the EU; domestic Bavarian ingredients carry no such issue, and we source accordingly.
A return trip from EDQM is a good reason to order ahead: the leg home gets a proper meal rather than whatever was left. Carrying your own food depends on the destination's import rules, which we can flag.
No. Even for a late-evening or pre-dawn departure from Hof, catering is not part of a private jet charter; it is ordered separately, handed over at the FBO, and billed as a standalone order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
